18 Ounce (Use Only 1 Package Of Tortelloni, If You Want A Larger Proportion Of Alfredo Sauce To Tortelloni)
1⁄4 Cup (4 tbs), melted
1 Small, finely chopped
1 Cup (16 tbs)
Finely shredded parmesan cheese/Romano cheese
1 Cup (16 tbs)
2 Tablespoon, chopped
Ground black pepper
Ground sea salt/Regular table salt
In a large pot of water, boil (2) 9-oz. packages of chicken and prosciutto tortelloni, according to package directions. Meanwhile, in a large deep skillet, melt ¼ cup (4 tablespoons) butter. Add 1 small clove of finely chopped garlic. Cook garlic in butter over low heat, until the garlic is softened. Add 2 tablespoons flour to the garlic-butter mixture and stir until all lumps are gone. Add 1 cup of milk and return the skillet back to the stove and cook over medium heat, stirring constantly, until sauce is smooth and thickened. Remove from heat. Add 1 cup finely shredded Parmesan cheese, 2 tablespoons fresh chopped parsley, ½ teaspoon freshly ground pepper and ¼ teaspoon freshly ground sea salt. Mix well. Drain the tortelloni when it is done, and add the tortelloni to the skillet of Alfredo sauce. Stir to coat tortelloni completely. Immediate place on a nice serving platter, garnish with a sprig of parsley, and serve. I served this with heated French bread dipped in olive oil, tomatoes topped with Parmesan cheese, along with fresh strawberries and a glass of iced tea. It was terrific! I hope you enjoy this recipe; it's very simple to make, but it gives you something that is a little out of the ordinary. Enjoy!!!
When the sun's out and the barbie is on fire, something as super-tasty as this dish will likely sizzle up your taste buds. In this video recipe, Betty shares her all-time favorite entrée chicken and prosciutto tortelloni alfredo. It's so simple yet stunning that it is likely to occupy the center stage at your dinner table.